50+ Friends Club Cookbook -- Soups and Sandwiches -- Escargot and Mushroom Soup

50+ Friends Club Cookbook
Soups and Sandwiches

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Escargot and Mushroom Soup

From the Kitchen of: Jo-Ann Levesque
Source: I've Got To Have That Recipe

I have made this several times and it is excellent.

2	tbsp	Butter
1/2	C	Onion, diced
4	C	Fresh mushrooms, sliced
4	10 oz. cans	Chicken broth

In a frying pan, melt butter and sauté onions and mushrooms until tender.

In a large saucepan, add chicken broth, sautéed onions and mushrooms. Simmer 1/2 hour.

6	tbsp	Butter
1/4	C	Flour
2	C	Whipping cream (or half & half)
		Salt and freshly ground pepper to taste

In a medium sized saucepan, melt butter over medium heat and stir in flour until well blended. Add whipping cream and whisk until thick. Season with salt and pepper.

3	tbsp	Butter
1	6 oz can	Escargots (24-26), chopped
1/4	C	Fresh parsley, chopped
2		Green onions, chopped
2-3	cloves	Garlic, minced
		Salt and freshly ground pepper to taste
1/4 to 1/2	C	Dry white wine

Melt butter in original frying pan and add escargots, parsley, green onions and garlic. Sauté until tender.

Add all ingredients including wine to the chicken broth and heat through. Do Not Boil.

You can make this a day ahead and refrigerate.

50+ Friends Club CookbookSoups and Sandwiches

Escargot and Mushroom Soup

50+ Friends Club Cookbook
Soups and Sandwiches